Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing

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Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing
This recipe is full of deep flavours with turmeric cauliflower, red peppers, garlic mushrooms, courgettes, spicy seeds combined with stir fry tofu on a bed of mixed lettuce leaves and spinach.
Instructions
Stir fry tofu
  1. Drain the tofu and wrap the block in a double layer of kitchen towel and pat dry as much as possible. Keep doing this until the tofu is as very dry. Cut the tofu into 3/4 inch cubes.
  2. In a large frying pan/wok - heat the oil and then add the tofu and drizzle with 1 tbsp of tamari sauce. Add the chopped onion to the pan.
  3. Saute for about 10 minutes, stirring regularly. Then add the garlic, sriracha and remaining 2 tbsp of tamari sauce. Stir and cook for another minute. Remove from the heat and set aside.
Buddha bowl
  1. Whilst the tofu is cooking, preheat the oven to 180C and line 2 trays with parchment paper.
  2. Place the cauliflower in a bowl. Melt the coconut oil in a small saucepan and add the spices. Remove from the heat and pour over the cauliflower - toss until covered and then season. Spread out evenly on a tray and place in the oven and cook for 20-25 minutes,
  3. On the other tray, place the red pepper, courgettes, and mushrooms. Drizzle with the olive oil and season. Place the crushed garlic over the mushrooms. Then place in the oven and cook for about 20-25 minutes.
  4. Place the seeds in a separate small bowl and pour over 1 tsp of olive oil and 1 tsp tamari. Mix. Place the seeds on a lined tray. spread out and cook in the oven for 10 minutes
  5. In the meantime in a large serving bowl, mix the lettuce leaves and spinach. Add the roasted veg on top together with the Stir fry tofu. Sprinkle over the seeds and serve with the sauce,
Sauce
  1. Place all the ingredients in a bowl and whisk until completely combined. Serve with the Buddha bowl

Asian Tofu Skewers with Spicy Cucumber Salad

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Asian Tofu Skewers with Spicy Cucumber Salad
This is a really quick, easy and tasty meal. The spicy cucumber salad is really refreshing and hot. Add some brown rice or cauliflower rice together with some steamed vegetables for a complete meal.
Instructions
  1. Whisk all the ingredients for the marinade together in a bowl and set aside.
  2. Put the tofu, peppers, courgettes, tomatoes and mushrooms into the bowl with the marinade and leave to marinate for an hour.
  3. To make the salad, cut the cucumber in cubes and place in a bowl. Add remaining ingredients and set aside in the fridge.
  4. Thread the tofu and vegetables onto each skewer. Brush with any remaining marinade.
  5. Put oil into an ovenproof dish. Place the skewers into the dish and cook for 15-20 mins on 180C.
  6. Remove from the oven and serve with the spicy cucumber salad.

Curried Vegetable Skewers

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Curried Vegetable Skewers
This recipe is full of flavour and is very versatile - you can serve this with rice and some marinated tofu to provide a complete meal.
Instructions
  1. Preheat oven to 200C
  2. To make the marinade, put chillies, garlic, and ginger in a roasting pan and drizzle with olive oil. Toss to combine. Roast for 8-10 minutes or until browned. Remove and set aside.
  3. Toast the ground spices in a heavy pan for 2 mins.
  4. Put spices, chillies, garlic and ginger into a food processor with the fresh coriander, tamarind paste, xylitol, cornflour, vinegar, and yoghurt. Blend until smooth. Season.
  5. Put marinade into a bowl and add cut up vegetables. Toss so that all the veg is well covered with marinade.
  6. Cover bowl, place in fridge and allow veg to marinade for about 30 mins or more
  7. Thread the marinated vegetables onto the soaked skewers.
  8. Pre-heat the grill. Then grill the vegetable skewers for 5-6 mins on each side until golden brown. Serve.